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Gather the ingredients. Heat the oven to 350 F. In a mixing bowl with an electric mixer, beat the butter with the brown sugar and flour until the mixture begins to hold together. Press the shortbread into an ungreased 9 x 13 x 2-inch baking pan. Bake in the preheated oven for 15 minutes.

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Once melted, add 1 cup milk and well beaten egg. Whisk mixture well. Add 1 cup graham cracker crumbs, 1 cup coconut, and 64g almond slivers. Mix. In a bowl, combine 2 cups powdered sugar, ½ cup melted butter, ½ teaspoon vanilla extract, ½ teaspoon almond extract, a pinch of salt, and 2-3 tablespoons milk.

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Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

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Prevent your screen from going dark as you follow along. Preheat the oven to 350°F. Grease a 9" x 13" pan. For easiest removal, line the pan with parchment, and grease the parchment. To make the crust: In a medium-sized bowl, beat the butter, sugar, and salt until light and fluffy. Add the flour, stirring until just combined.

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Preheat oven to 350. Place graham cracker crumbs into the bottom of an 8x8 pan. Add melted butter and stir until evenly combined. Using the back of the spoon, press crust into the bottom of the pan, forming and even layer. Top with chopped nuts, chocolate chips and coconut.

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In a large bowl, mix the brown sugar, flour, oats, baking powder and salt. Add the melted butter and vanilla and stir to combine. Reserve about ¾ cup of the mixture for the topping. Press the rest into a lined or greased square baking dish. Bake at 350°F for 10 minutes.

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Press into the bottom of an 8 x 8 inch baking dish. Microwave at 50% power for 3 to 7 minutes or until almost done. Beat 1 cup brown sugar, eggs, vanilla and 1/2 cup coconut. Stir in chocolate chips. Pour over crust. Bake at 50% power for 5 to 10 minutes or until almost done in center.

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Return oven heat to 350°F and set the toasted mixture aside. Beat together two eggs, light brown sugar, 1 tablespoon and 1.

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Preheat oven to 350°. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and a pinch of kosher salt at medium speed until frothy, about 45 seconds. Add brown sugar, and beat at medium-high speed until shiny peaks form and the meringue holds its shape, 2 to 3 minutes.

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Drizzle the butter over the cookie crumbs (reserve the bowl). Add 1/4 teaspoon of the kosher salt. Pulse until it resembles wet sand and holds together when squeezed, about 7 (1-second) pulses.

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Instructions. Preheat the oven to 350 degrees. In a large bowl, mix the crust ingredients together and spread out into a 9×12 pan. Bake the crust for 15 min. In another bowl, mix the rest of the ingredients together and spread over the baked crust. Bake for another 15 minutes. Let cool, and cut into bars.

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Whip it up until smooth and creamy. Step Six: Fold in some of the whipped cream to the peanut butter mixture as directed. Don't overmix the mixture once you add in the whipped topping to the peanut butter filling. Step Seven: Remove crust from the freezer and add the fluffy layer of cream cheese into the pan.

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Put the pan into the freezer to set for a minimum of 30 minutes. To make the thickened whipped cream: In a mixing bowl, beat the cream cheese with the confectioners' sugar and vanilla until soft and creamy. Add the heavy whipping cream and beat until stiff peaks form. Store in refrigerator until ready to use.

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Add the melted butter to the peanut butter cookie crumbs and process on high speed to combine, about 30 seconds. Turn mixture out into prepared baking pan and using the back of a spatula, hard-pack the mixture to form a even, flat crust. Bake for 10 minutes. Remove pan from oven; set aside to cool.

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Prepare the crust. Preheat the oven to 350 F. Line an 8 x 8 or 9 x 9 pan with parchment, then spray with non-stick spray. Mix the crust ingredients, then press into the prepared pan. Bake for 10 minutes until starting to turn golden.

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